snacks & beverages

Slow Cooker Berry Cobbler

PREP: 15 MIN. COOK: 2 HOURS

Karen Jarocki

Yuma, Arizona

I took my mom’s oven-baked cobbler recipe and experimented with it until I came up with this version for slow cooking. With the hot summers here in Arizona, we can still enjoy this comforting dessert, and I don’t have to turn on the oven.

1-1/4 cups all-purpose flour, divided

2 tablespoons plus 1 cup sugar, divided

1 teaspoon baking powder

1/4 teaspoon ground cinnamon

1 egg, lightly beaten

1/4 cup fat-free milk

2 tablespoons canola oil

1/8 teaspoon salt

2 cups unsweetened raspberries

2 cups unsweetened blueberries

2 cups low-fat vanilla frozen yogurt, optional

In a large bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In a small bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened (batter will be thick). Spread batter evenly onto the bottom of a 5-qt. slow cooker coated with cooking spray.
In a large bowl, combine the salt and remaining flour and sugar; add berries and toss to coat. Spread over batter. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into cobbler comes out without crumbs. Top each serving with 1/4 cup frozen yogurt if desired.

Yield: 8 servings.

Warm Pomegranate Punch

PREP: 10 MIN. COOK: 2 HOURS

Taste of Home Test Kitchen

If you’re looking for something special to serve on a chilly evening, try this warming punch. It has a subtle tea flavor, and the juices create just the right balance of sweet and tart.

4 cups pomegranate juice

4 cups unsweetened apple juice

1/3 cup lemon juice

2 cups brewed tea

1/2 cup sugar

3 cinnamon sticks (3 inches)

12 whole cloves

In a 4- or 5-qt. slow cooker, combine the juices, tea and sugar. Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to slow cooker. Cover and cook on low for 2-4 hours or until heated through. Discard spice bag. Serve warm.

Yield: 2-1/2 quarts.

Glazed Kielbasa

PREP: 5 MIN. COOK: 4 HOURS

Jody Sands Taylor

Richmond, Virginia

You’ll need only three ingredients to prepare this pleasantly sweet treatment for sausage. Serve it as a main dish…or with toothpicks for a hearty appetizer.

3 pounds smoked kielbasa or Polish sausage, cut into 1-inch chunks

1/2 cup packed brown sugar

1-1/2 cups ginger ale

Place sausage in a 3-qt. slow cooker; sprinkle with brown sugar. Pour ginger ale over the top. Cover and cook on low for 4-5 hours or until heated through. Serve with a slotted spoon.

Yield: 12-16 servings.

Butterscotch Apple Crisp

PREP: 10 MIN. COOK: 2-1/2 HOURS

Jolanthe Erb

Harrisonburg, Virginia

This dessert classic gets a rich twist from butterscotch pudding.

3 cups thinly sliced peeled tart apples (about 3 medium)

1/3 cup packed brown sugar

1/4 cup all-purpose flour

1/4 cup quick-cooking oats

1/3 cup cook-and-serve butterscotch pudding mix

1/2 teaspoon ground cinnamon

1/4 cup cold butter

Vanilla ice cream, optional

Place apples in a 1-1/2-qt. slow cooker. In a bowl, combine brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples.
Cover and cook on low for 2-1/2 to 3-1/2 hours or until apples are tender. Serve with ice cream if desired.

Yield: 3 servings.

Party Sausages

PREP: 15 MIN. COOK: 1 HOUR

Jo Ann Renner

Xenia, Ohio

Whenever I’ve served these, I have never had even one left over.

2 pounds fully cooked smoked sausage links

1 bottle (8 ounces) Catalina salad dressing

1 bottle (8 ounces) Russian salad dressing

1/2 cup packed brown sugar

1/2 cup pineapple juice

Cut sausages diagonally into 1/2-in. slices; cook in a skillet over medium heat until lightly browned. Transfer to a 3-qt. slow cooker; discard drippings. Add the dressings, sugar and juice to skillet; cook and stir over medium-low heat until sugar is dissolved. Pour over sausages. Heat on low for 1-2 hours or until heated through.

Yield: 16 servings.

Wassail Bowl Punch

PREP: 10 MIN. COOK: 1 HOUR

Margaret Harms

Jenkins, Kentucky

All ages will enjoy this warming punch. The blend of spice, fruit and citrus flavors is scrumptious. You can assemble it before heading out for a winter activity and sip away the chill when you return.

4 cups hot brewed tea

4 cups cranberry juice

4 cups unsweetened apple juice

2 cups orange juice

3/4 cup lemon juice

1 cup sugar

3 cinnamon sticks (3 inches)

12 whole cloves

In a 5-qt. slow cooker, combine the tea, juices and sugar. Place the cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to slow cooker. Cover and cook on high for 1 hour or until punch begins to boil. Discard spice bag. Serve warm.

Yield: 3-1/2 quarts.

Keeping punch warm. Let your guests serve themselves warm punch throughout the night. Place the punch in a slow cooker at set it to the low or warm setting. Keep a ladle on a saucer by the slow cooker so your guests can easily refill their cups.

Rice Pudding

PREP: 15 MIN. COOK: 3 HOURS + CHILLING

Jennifer Bennett

Salem, Indiana

For an old-fashioned sweet treat just like Grandma made, try this creamy pudding. It has a rich cinnamon flavor and is made wonderfully silky after whipped cream is stirred into it at the end.

1-1/4 cups 2% milk

1/2 cup sugar

1/2 cup uncooked converted rice

1/2 cup raisins

2 eggs, lightly beaten

1 teaspoon ground cinnamon

1 teaspoon butter, melted

1 teaspoon vanilla extract

3/4 teaspoon lemon extract

1 cup heavy whipping cream, whipped

Whipped cream and ground nutmeg, optional

In a 1-1/2-qt. slow cooker, combine the milk, sugar, rice, raisins, eggs, cinnamon, butter, vanilla and lemon extract. Cover and cook on low for 2 hours; stir.
Cover and cook 1-2 hours longer or until rice is tender. Transfer to a small bowl.
Cover and refrigerate for at least 1 hour. Just before serving, fold in whipped cream. If desired, garnish with additional whipped cream and nutmeg.

Yield: 4 servings.

Chocolate Peanut Clusters

PREP: 10 MIN. COOK: 2 HOURS + STANDING

Pam Posey

Waterloo, South Carolina

I turn to my slow cooker to prepare these convenient chocolate treats. Making candies couldn’t be any easier!

1 jar (16 ounces) salted dry roasted peanuts

1 jar (16 ounces) unsalted dry roasted peanuts

1 package (11-1/2 ounces) milk chocolate chips

1 package (10 ounces) peanut butter chips

3 packages (10 to 12 ounces each) white baking chips

2 packages (11-1/2 ounces each) 60% cacao bittersweet chocolate baking chips

In a 5-qt. slow cooker, combine peanuts. Layer with the remaining ingredients in order given (do not stir). Cover and cook on low for 2 to 2-1/2 hours or until chips are melted.
Stir to combine. Drop by tablespoonfuls onto waxed paper. Let stand until set. Store in an airtight container at room temperature.

Yield: 4 pounds.

Luscious chocolate coating. Make your own chocolate clusters. Try replacing part or all of the peanuts with your favorite nut. Replace half the peanuts with raisins or create a special combination of pretzels, raisins, nuts and dry cereal.

Nacho Salsa Dip

PREP: 15 MIN. COOK: 3 HOURS

Sally Hull

Homestead, Florida

This zesty dip is ideal for any get-together and allows me to spend more time with my guests. I always have requests to bring it when my husband and I attend parties.

1 pound ground beef

1/3 cup chopped onion

2 pounds process cheese (Velveeta), cubed

1 jar (16 ounces) chunky salsa

1/4 teaspoon garlic powder

Tortilla chips or cubed French bread

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain well. Transfer to a greased 3-qt. slow cooker.
Stir in the cheese, salsa and garlic powder. Cover and cook on low for 3 hours. Stir; serve with tortilla chips or cubed bread.

Yield: 7 cups.

Party Meatballs

PREP: 10 MIN. COOK: 3 HOURS

Debbie Paulsen

Apollo Beach, Florida

Meatballs are always great for parties. This is an easy twist on the usual recipe, and it’s very fast to make.

1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed

1 bottle (14 ounces) ketchup

1/4 cup A.1. steak sauce

1 tablespoon minced garlic

1 teaspoon Dijon mustard

Place meatballs in a 3-qt. slow cooker. In a small bowl, combine the ketchup, steak sauce, garlic and mustard. Pour over the meatballs. Cover and cook on low for 3-4 hours or until the meatballs are heated through.

Yield: about 6 dozen.

Mulled Pomegranate Sipper

PREP: 10 MIN. COOK: 1 HOUR

Lisa Renshaw

Kansas City, Missouri

This warm, comforting cider fills the entire house with a wonderful aroma.

1 bottle (64 ounces) cranberry-apple juice

2 cups unsweetened apple juice

1 cup pomegranate juice

1/2 cup orange juice

2/3 cup honey

3 cinnamon sticks (3 inches)

10 whole cloves

2 tablespoons grated orange peel

In a 5-qt. slow cooker, combine the juices and honey. Place the cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to slow cooker. Cover and cook on low for 1-2 hours. Discard spice bag.

Yield: 16 servings (about 3 quarts).

Sweet ’n’ Tangy Chicken Wings

PREP: 20 MIN. COOK: 3-1/4 HOURS

Ida Tuey

Kokomo, Indiana

This saucy recipe is perfect for parties. Put the wings in before you prepare for the party, and in a few hours, you’ll have wonderful appetizers!

3 pounds chicken wingettes and drumettes

1/2 teaspoon salt, divided

Dash pepper

1-1/2 cups ketchup

1/4 cup packed brown sugar

1/4 cup red wine vinegar

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1 teaspoon minced garlic

1 teaspoon Liquid Smoke, optional

Sesame seeds, optional

Sprinkle chicken wings with a dash of salt and pepper. Broil 4-6 in. from the heat for 5-10 minutes on each side or until golden brown. Transfer to a greased 5-qt. slow cooker.
Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic, Liquid Smoke if desired and remaining salt; pour over wings. Toss to coat. Cover and cook on low for 3-1/4 to 3-3/4 hours or until chicken juices run clear. Sprinkle with sesame seeds if desired.

Yield: about 2-1/2 dozen.

Hot Fudge Cake

PREP: 20 MIN. COOK: 4 HOURS

Marleen Adkins

Placentia, California

A cake baked in a slow cooker may seem unusual. But chocolaty smiles around the table prove how tasty it is. Sometimes, for a change of pace, I substitute butterscotch chips for chocolate.

1-3/4 cups packed brown sugar, divided

1 cup all-purpose flour

6 tablespoons baking cocoa, divided

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup 2% milk

2 tablespoons butter, melted

1/2 teaspoon vanilla extract

1-1/2 cups semisweet chocolate chips

1-3/4 cups boiling water

Vanilla ice cream

In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips.
In another small bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted near the center of the cake comes out clean. Serve warm with ice cream.

Yield: 6-8 servings.

Editor’s Note: This recipe does not use eggs.

Mulled Dr. Pepper

PREP: 10 MIN. COOK: 2 HOURS

Bernice Morris

Marshfield, Missouri

When neighbors or friends visit us on a chilly evening, I’ll serve this warm beverage with ham sandwiches and deviled eggs.

8 cups Dr. Pepper

1/4 cup packed brown sugar

1/4 cup lemon juice

1/2 teaspoon ground allspice

1/2 teaspoon whole cloves

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

3 cinnamon sticks (3 inches)

In a 3-qt. slow cooker, combine all the ingredients. Cover and cook on low for 2 hours or until desired temperature is reached. Discard cloves and cinnamon sticks before serving.

Yield: 8-10 servings.

Strawberry Rhubarb Sauce

PREP: 15 MIN. COOK: 4-1/4 HOURS

Nancy Cowlishaw

Boise, Idaho

The perfect addition to vanilla ice cream, my colorful fruit sauce features a delightful combination of rhubarb, apple and strawberry flavors. I also like to serve this delicious sauce over pancakes.

6 cups sliced fresh or frozen rhubarb, thawed

1 cup sugar

1/2 cup unsweetened apple juice

3 cinnamon sticks (3 inches)

1/2 teaspoon grated orange peel

1/4 teaspoon ground ginger

1 pint fresh strawberries, halved

Vanilla ice cream

Place the rhubarb, sugar, juice, cinnamon sticks, orange peel and ginger in a 3-qt. slow cooker. Cover and cook on low for 4-5 hours or until rhubarb is tender.
Stir in strawberries; cover and cook 15 minutes longer or until heated through. Discard cinnamon sticks. Serve with ice cream.

Yield: 4-1/2 cups.

Hot Chili Cheese Dip

PREP: 20 MIN. COOK: 4 HOURS

Jeanie Carrigan

Madera, California

I simplify party preparation by using my slow cooker to create this thick, cheesy dip. Your guests won’t believe how good it is.

1 medium onion, finely chopped

2 teaspoons canola oil

2 garlic cloves, minced

2 cans (15 ounces each) chili without beans

2 cups salsa

2 packages (3 ounces each) cream cheese, cubed

2 cans (2-1/4 ounces each) sliced ripe olives, drained

Tortilla chips

In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 3-qt. slow cooker.
Stir in chili, salsa, cream cheese and olives. Cover and cook on low for 4 hours or until heated through, stirring occasionally. Stir before serving with the tortilla chips.

Yield: 6 cups.

Hot Spiced Cherry Cider

PREP: 5 MIN. COOK: 4 HOURS

Marlene Wiczek

Little Falls, Minnesota

This cider is great to have waiting for you after being out in the cold.

1 gallon apple cider or juice

2 cinnamon sticks (3 inches)

2 packages (3 ounces each) cherry gelatin

Place cider in a 6-qt. slow cooker; add cinnamon sticks. Cover and cook on high for 3 hours. Stir in the gelatin; cook 1 hour longer. Discard cinnamon sticks before serving the cider.

Yield: 4 quarts.

Southwestern Nachos

PREP: 40 MIN. COOK: 7-1/4 HOURS

Kelly Byler

Goshen, Indiana

Guests will go crazy when you serve two heaping pans of this creamy nacho casserole, with tender chunks of pork. You don’t need to worry about filling the chip bowl…the tortilla chips are conveniently baked right in the dish!

2 boneless whole pork loin roasts (3-1/2 pounds each)

1 cup unsweetened apple juice

6 garlic cloves, minced

1 teaspoon salt

1 teaspoon Liquid Smoke, optional

2-1/2 cups barbecue sauce, divided

1/3 cup packed brown sugar

2 tablespoons honey

1 package (10 ounces) tortilla chip scoops

1-1/2 cups frozen corn

1 can (15 ounces) black beans, rinsed and drained

1 medium tomato, seeded and chopped

1 medium red onion, chopped

1/3 cup minced fresh cilantro

1 jalapeno pepper, seeded and chopped

2 teaspoons lime juice

1 package (16 ounces) process cheese (Velveeta), cubed

2 tablespoons milk

Cut each roast in half; place in two 5-qt. slow cookers. Combine the apple juice, garlic, salt and Liquid Smoke if desired; pour over meat. Cover and cook on low for 7-8 hours or until a meat thermometer reads 160°.
Remove pork from slow cooker; cool slightly. Shred with two forks and place in a very large bowl. Stir in 2 cups barbecue sauce, brown sugar and honey. Divide tortilla chips between two greased 13-in. x 9-in. baking dishes; top with pork mixture. Combine the corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over pork mixture.
Bake, uncovered, at 375° for 15-20 minutes or until heated through. Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce and remaining barbecue sauce over nachos.

Yield: 30 servings.

Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Mexican Fondue

PREP: 15 MIN. COOK: 1-1/2 HOURS

Nella Parker

Hersey, Michigan

A handful of items and a few moments of prep work are all you’ll need for this festive fondue. It takes advantage of canned goods and other convenience items.

1 can (14-3/4 ounces) cream-style corn

1 can (14-1/2 ounces) diced tomatoes, drained

3 tablespoons chopped green chilies

1 teaspoon chili powder

1 package (16 ounces) process cheese (Velveeta), cubed

French bread cubes

In a small bowl, combine the corn, tomatoes, green chilies and chili powder. Transfer to a 1-1/2-qt. slow cooker coated with cooking spray. Stir in cheese. Cover and cook on high for 1-1/2 hours, stirring every 30 minutes or until cheese is melted. Serve with bread cubes.

Yield: 4-1/2 cups.

Gingered Pears

PREP: 35 MIN. COOK: 4 HOURS

Catherine Mueller

St. Paul, Minnesota

My slow cooker allows me to serve a heartwarming dessert without much effort. Topped with caramel sauce, these tender pears feature a surprise filling of nuts and brown sugar.

1/2 cup finely chopped crystallized ginger

1/4 cup packed brown sugar

1/4 cup chopped pecans

1-1/2 teaspoons grated lemon peel

6 medium Bartlett or Anjou pears

2 tablespoons butter, cubed

Vanilla ice cream and caramel ice cream topping, optional

In a small bowl, combine the ginger, brown sugar, pecans and lemon peel. Using a melon baller or long-handled spoon, core pears to within 1/4 in. of bottom. Spoon ginger mixture into the center of each.
Place pears upright in a 5-qt. slow cooker. Top each with butter. Cover and cook on low for 4-5 hours or until pears are tender. Serve with ice cream and caramel topping if desired.

Yield: 6 servings.

Minister’s Delight

PREP: 5 MIN. COOK: 2 HOURS

Mary Ann Potter

Blue Springs, Missouri

A friend gave me the recipe several years ago, saying that a minister’s wife fixed it every Sunday so she named it accordingly.

1 can (21 ounces) cherry or apple pie filling

1 package (18-1/4 ounces) yellow cake mix

1/2 cup butter, melted

1/3 cup chopped walnuts, optional

Place pie filling in a 1-1/2-qt. slow cooker. Combine cake mix and butter (mixture will be crumbly); sprinkle over filling. Sprinkle with walnuts if desired. Cover and cook on low for 2-3 hours. Serve in bowls.

Yield: 10-12 servings.

Saucy Cocktail Meatballs

PREP: 10 MIN. COOK: 3 HOURS

Susie Snyder

Bowling Green, Ohio

My Grandmother served this every year at Christmastime while I was growing up.

1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed

1 can (10-3/4 ounces) condensed tomato soup, undiluted

1/3 cup chopped onion

1/3 cup chopped green pepper

2 tablespoons brown sugar

4 teaspoons Worcestershire sauce

1 tablespoon white vinegar

1 tablespoon prepared mustard

Place meatballs in a 3-qt. slow cooker. In a small bowl, combine all the remaining ingredients. Pour over meatballs. Cover and cook on low for 3-4 hours or until heated through.

Yield: about 6 dozen.

Tropical Tea

PREP: 15 MIN. COOK: 2 HOURS

Irene Helen Zundel

Carmichaels, Pennsylvania

Brew a batch of this fragrant, flavorful tea for your next family gathering. Your family will love it.

6 cups boiling water

6 individual tea bags

1-1/2 cups orange juice

1-1/2 cups unsweetened pineapple juice

1/3 cup sugar

1 medium navel orange, sliced and halved

2 tablespoons honey

In a 5-qt. slow cooker, combine boiling water and tea bags. Cover and let stand for 5 minutes. Discard tea bags. Stir in the remaining ingredients. Cover and cook on low for 2-4 hours or until heated through. Serve warm.

Yield: about 2-1/2 quarts.

Caramel Pear Pudding

PREP: 20 MIN. COOK: 3 HOURS

Diane Halferty

Corpus Christi, Texas

This is a lovely treat that uses pears that are seasonally available. It’s easy to fix and a comforting finale to any meal. I enjoy snacking on it in front of the fireplace.

1 cup all-purpose flour

1/2 cup sugar

1-1/2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground cloves

1/2 cup 2% milk

4 medium pears, peeled and cubed

1/2 cup chopped pecans

3/4 cup packed brown sugar

1/4 cup butter, softened

1/2 cup boiling water

Vanilla ice cream, optional

In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt and cloves. Stir in milk until smooth. Add pears and pecans. Spread evenly into a 3-qt. slow cooker coated with cooking spray.
In a small bowl, combine brown sugar and butter; stir in boiling water. Pour over batter (do not stir). Cover and cook on low for 3-4 hours or until pears are tender. Serve warm with ice cream if desired.

Yield: 10 servings.

Mulled Merlot

PREP: 10 MIN. COOK: 1 HOUR

Taste of Home Test Kitchen

This nicely spiced wine is sure to warm up your holiday guests!

4 cinnamon sticks (3 inches)

4 whole cloves

2 bottles (750 milliliters each) merlot

1/2 cup sugar

1/2 cup orange juice

1/2 cup brandy

1 medium orange, thinly sliced

Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.
In a 3-qt. slow cooker, combine the wine, sugar, orange juice, brandy and orange slices. Add spice bag. Cover and cook on high for 1 hour or until heated through. Discard spice bag and orange slices. Serve warm in mugs.

Yield: 9 servings.

Slow-Cooked Salsa

PREP: 15 MIN. COOK: 2-1/2 HOURS + COOLING

Toni Menard

Lompoc, California

I love the fresh taste of homemade salsa, but as a working mother, I don’t have much time to make it. So I came up with this slow-cooked version that practically makes itself!

10 plum tomatoes

2 garlic cloves

1 small onion, cut into wedges

2 jalapeno peppers

1/4 cup cilantro leaves

1/2 teaspoon salt, optional

Core tomatoes. Cut a small slit in two tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker.
Cut stem off jalapenos; remove seeds if a milder salsa is desired. Place the jalapenos in the slow cooker. Cover and cook on high for 2-1/2 to 3 hours or until the vegetables are softened (some may brown slightly); cool.
In a blender, combine the tomato mixture, cilantro and salt if desired; cover and process until blended. Store in the refrigerator.

Yield: about 2 cups.

Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Blending hot ingredients. Care should be taken when blending hot ingredients to avoid burns and splatters. That is why it is recommended to allow the ingredients to cool slightly before blending. If you blend hot ingredients, pressure builds up in the covered blender and may cause the blender top to pop off. If that occurs while you are processing the ingredients, they will splatter all over and you may get burned.

Reuben Spread

PREP: 5 MIN. COOK: 3 HOURS

Pam Rohr

Troy, Ohio

You’ll need only five ingredients to stir up this hearty dip that tastes like a Reuben sandwich. It’s requested at all the gatherings we attend.

2-1/2 cups cubed cooked corned beef

1 jar (16 ounces) sauerkraut, rinsed and well drained

2 cups (8 ounces) shredded Swiss cheese

2 cups (8 ounces) shredded cheddar cheese

1 cup mayonnaise

Snack rye bread

In a 3-qt. slow cooker, combine the corned beef, sauerkraut, cheeses and mayonnaise. Cover and cook on low for 3 hours, stirring occasionally. Serve warm with rye bread.

Yield: about 5 cups.

Editor’s Note: Reduced-fat cheese and mayonnaise are not recommended for this recipe.

Chipotle Ham ’n’ Cheese Dip

PREP: 15 MIN. COOK: 1 HOUR

Lisa Renshaw

Kansas City, Missouri

During the busy holiday season, you just can’t beat convenient of recipes like this one that let you visit with guests instead of working away in the kitchen.

2 packages (8 ounces each) cream cheese, cubed

1 can (12 ounces) evaporated milk

8 ounces Gouda cheese, shredded

1 cup (4 ounces) shredded cheddar cheese

2 tablespoons chopped chipotle pepper in adobo sauce

1 teaspoon ground cumin

2 cups diced fully cooked ham

Fresh vegetables or tortilla chips

In a 3-qt. slow cooker, combine the cream cheese, milk, cheeses, chipotle pepper and cumin. Cover and cook on low for 40 minutes.
Stir in the ham; cook 20 minutes longer or until heated through. Serve warm with vegetables or tortilla chips.

Yield: 7 cups.

Slow Cooker Party Mix

PREP: 10 MIN. COOK: 1 HOUR

Dana Hughes

Gresham, Oregon

Our parties usually include this mildly seasoned snack mix. Served warm from a slow cooker, the munchable mixture is very satisfying.

4 cups Wheat Chex

4 cups Cheerios

3 cups pretzel sticks

1 can (12 ounces) salted peanuts

1/4 cup butter, melted

2 to 3 tablespoons grated Parmesan cheese

1 teaspoon celery salt

1/2 to 3/4 teaspoon seasoned salt

In a 5-qt. slow cooker, combine cereals, pretzels and peanuts. Combine the butter, cheese, celery salt and seasoned salt; drizzle over cereal mixture and mix well. Cover and cook on low for 1 to 1-1/2 hours, stirring every 20 minutes. Serve warm or at room temperature.

Yield: about 3 quarts.

Hot Crab Dip

PREP: 10 MIN. COOK: 2 HOURS

Terri Perrier

Simonton, Texas

Bits of sweet onion give the creamy dip a little unexpected crunch.

1 package (8 ounces) cream cheese, softened

1/2 cup finely chopped sweet onion

1/4 cup grated Parmesan cheese

1/4 cup mayonnaise

2 garlic cloves, minced

2 teaspoons sugar

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

Assorted crackers

In a 1-1/2-qt. slow cooker, combine the cream cheese, onion, Parmesan, mayonnaise, garlic and sugar; stir in crab. Cover and cook on low for 2-3 hours or until heated through. Serve with crackers.

Yield: 2 cups.

Apple Cranberry Cider

PREP: 5 MIN. COOK: 2 HOURS

Kathy Wells

Brodhead, Wisconsin

Buffets are my favorite way to feed a crowd. This fruity cider can be made ahead, then kept warm in a slow cooker so people can serve themselves.

3 cinnamon sticks (3 inches), broken

1 teaspoon whole cloves

2 quarts apple cider or juice

3 cups cranberry juice

2 tablespoons brown sugar

Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. In a 5-qt. slow cooker, combine the cider, cranberry juice and brown sugar; add spice bag. Cover and cook on high for 2 hours or until cider reaches desired temperature. Discard spice bag.

Yield: 11 cups.

Marmalade Meatballs

PREP: 10 MIN. COOK: 4 HOURS

Jeanne Kiss

Greensburg, Pennsylvania

We had a pregame potluck at work, so I started cooking these meatballs in the morning. By lunchtime they were ready. They were a big hit!

1 bottle (16 ounces) Catalina salad dressing

1 cup orange marmalade

3 tablespoons Worcestershire sauce

1/2 teaspoon crushed red pepper flakes

1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed

In a 3-qt. slow cooker, combine the salad dressing, marmalade, Worcestershire sauce and pepper flakes. Stir in meatballs. Cover and cook on low for 4-5 hours or until heated through.

Yield: about 5 dozen.

Pepperoni Pizza Dip

PREP: 20 MIN. COOK: 2-1/2 HOURS

Lisa Francis

Elba, Alabama

This tasty dip will be gone in a flash. It’s a great appetizer for any party.

4 cups (16 ounces) shredded cheddar cheese

4 cups (16 ounces) shredded part-skim mozzarella cheese

1 cup mayonnaise

1 jar (6 ounces) sliced mushrooms, drained

2 cans (2-1/4 ounces each) sliced ripe olives, drained

1 package (3-1/2 ounces) slices pepperoni, quartered

1 tablespoon dried minced onion

Assorted crackers

In a 3-qt. slow cooker, combine the cheeses, mayonnaise, mushrooms, olives, pepperoni and onion. Cover and cook on low for 1-1/2 hours; stir. Cover and cook for 1 hour or until heated through. Serve with crackers.

Yield: 5 cups.

Viennese Coffee

PREP: 10 MIN. COOK: 3 HOURS

Sharon Delaney-Chronis

South Milwaukee, Wisconsin

This isn’t your regular cup of Jo…it’s a drink to savor.

3 cups strong brewed coffee

3 tablespoons chocolate syrup

1 teaspoon sugar

1/3 cup heavy whipping cream

1/4 cup creme de cacao or Irish cream liqueur

Whipped cream and chocolate curls, optional

In a 1-1/2-qt. slow cooker, combine the coffee, chocolate syrup and sugar. Cover and cook on low for 2-1/2 hours. Stir in heavy cream and creme de cacao. Cover and cook 30 minutes longer or until heated through. Ladle coffee into mugs. Garnish with whipped cream and chocolate curls if desired.

Yield: 4 servings.

Gingerbread Pudding Cake

PREP: 20 MIN. COOK: 2 HOURS + STANDING

Barbara Cook

Yuma, Arizona

A handful of spices and a half cup of molasses give this delightful dessert a yummy, old-fashioned flavor. It’s pretty, too, with a dollop of whipped cream and a mint sprig on top.

1/4 cup butter, softened

1/4 cup sugar

1 egg white

1 teaspoon vanilla extract

1/2 cup molasses

1 cup water

1-1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/4 teaspoon ground allspice

1/8 teaspoon ground nutmeg

1/2 cup chopped pecans

TOPPING:

6 tablespoons brown sugar

3/4 cup hot water

2/3 cup butter, melted

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla.
Combine molasses and water until blended. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.
Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter (do not stir). Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted near the center of cake comes out clean. Turn off heat. Let stand for 15 minutes. Serve warm.

Yield: 6-8 servings.

Barbecue Chicken Wings

PREP: 45 MIN. COOK: 1 HOUR 35 MIN.

Jean Ann Herritt

Canton, Ohio

I got this spicy recipe from a friend but altered the ingredient amounts to adjust the hotness of the sauce. Make sure everyone has extra napkins…these wings are messy to eat but oh, so good!

3 pounds whole chicken wings

2 cups ketchup

1/2 cup honey

2 tablespoons lemon juice

2 tablespoons canola oil

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

1 tablespoon paprika

4 garlic cloves, minced

1-1/2 teaspoons curry powder

1/2 teaspoon pepper

1/8 teaspoon hot pepper sauce

Cut chicken wings into three sections; discard wing tips. Place wings in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 35-40 minutes or until chicken juices run clear.
In a large bowl, combine all the remaining ingredients. Pour 1/2 cup into a 3-qt. slow cooker. Drain chicken wings; add to slow cooker. Drizzle with remaining sauce. Cover and cook on low for 1 hour, basting occasionally.

Yield: 10 servings.

Editor’s Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Cherry Cola Chocolate Cake

PREP: 30 MIN. + STANDING COOK: 2 HOURS + STANDING

Elaine Sweet

Dallas, Texas

For a truly different chocolate cake, try this almost effortlessy dessert…it’s warm, moist and fudgy.

1/2 cup cola

1/2 cup dried tart cherries

1-1/2 cups all-purpose flour

1/2 cup sugar

2 ounces semisweet chocolate, chopped

2-1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup chocolate milk

1/2 cup butter, melted

2 teaspoons vanilla extract

TOPPING:

1-1/4 cups cola

1/2 cup sugar

1/2 cup packed brown sugar

2 ounces semisweet chocolate, chopped

1/4 cup dark rum

Vanilla ice cream and maraschino cherries, optional

In a saucepan, bring cola and dried cherries to a boil. Remove from heat; let stand for 30 minutes. In a bowl, combine flour, sugar, chocolate, baking powder and salt. Combine milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in cherry mixture. Pour into a 3-qt. slow cooker coated with cooking spray.
For topping, in a saucepan, combine cola and sugars. Cook and stir until sugar is dissolved. Remove from heat; stir in chocolate and rum. Pour over cherry mixture; do not stir.
Cover and cook on high for 2 to 2-1/2 hours or until set. Turn off heat; let stand, covered, for 30 minutes. Serve warm with ice cream and maraschino cherries if desired.

Yield: 8 servings.

Slow Cooker Mexican Dip

PREP: 15 MIN. COOK: 1-1/2 HOURS

Heather Courtney

Ames, Iowa

My husband, Jamie, and I love to entertain, and this hearty, seven-ingredient dip is always a hit. It couldn’t be much easier to put together.

1-1/2 pounds ground beef

1 pound bulk hot Italian sausage

1 cup chopped onion

1 package (8.8 ounces) ready-to-serve Spanish rice

1 can (16 ounces) refried beans

1 can (10 ounces) enchilada sauce

1 pound process cheese (Velveeta), cubed

1 package tortilla chip scoops

In a Dutch oven, cook beef, sausage and onion over medium heat until meat is no longer pink; drain. Heat rice according to package directions. In a 3-qt. slow cooker, combine meat mixture, rice, beans, sauce and cheese. Cover and cook on low for 1-1/2 to 2 hours or until cheese is melted. Serve with tortilla scoops.

Yield: 8 cups.

Granola Apple Crisp

PREP: 20 MIN. COOK: 5 HOURS

Barbara Schindler

Napoleon, Ohio

Tender apple slices are tucked beneath a sweet crunchy topping in this comforting crisp.

8 medium tart apples, peeled and sliced

1/4 cup lemon juice

1-1/2 teaspoons grated lemon peel

2-1/2 cups granola with fruit and nuts

1 cup sugar

1 teaspoon ground cinnamon

1/2 cup butter, melted

In a bowl, toss apples, lemon juice and peel. Transfer to a greased 3-qt. slow cooker. Combine cereal, sugar and cinnamon; sprinkle over apples. Drizzle with butter. Cover and cook on low for 5-6 hours or until the apples are tender.

Yield: 6-8 servings.

Mini Hot Dogs ’n’ Meatballs

PREP: 10 MIN. COOK: 3 HOURS

Andrea Chamberlain

Macedon, New York

Hot appetizers don’t come much simpler than this recipe. It always vanishes in minutes whenever I serve it. In fact, it’s so popular I usually double the recipe if I have a larger slow cooker.

1 package (12 ounces) frozen fully cooked Italian meatballs

1 package (16 ounces) miniature hot dogs or smoked sausages

1 package (3-1/2 ounces) sliced pepperoni

1 jar (26 ounces) meatless spaghetti sauce

1 bottle (18 ounces) barbecue sauce

1 bottle (12 ounces) chili sauce

In a 5-qt. slow cooker, combine all the ingredients. Cover and cook on low for 3 hours or until heated through.

Yield: 8 cups.

Creamy Artichoke Dip

PREP: 20 MIN. COOK: 1 HOUR

Mary Spencer

Waukesha, Wisconsin

This rich dip is a family favorite. My sister, Teresa, got this recipe from a friend and she passed it along. It’s loaded with cheese, artichokes and just the right amount of spice for a crowd-pleasing flavor.

2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and coarsely chopped

2 cups (8 ounces) shredded part-skim mozzarella cheese

1 package (8 ounces) cream cheese, cubed

1 cup shredded Parmesan cheese

1/2 cup shredded Swiss cheese

1/2 cup mayonnaise

2 tablespoons lemon juice

2 tablespoons plain yogurt

1 tablespoon seasoned salt

1 tablespoon chopped seeded jalapeno pepper

1 teaspoon garlic powder

Tortilla chips

In a 3-qt. slow cooker, combine the artichokes, cheeses, mayonnaise, lemon juice, yogurt, salt, jalapeno and garlic powder. Cover and cook on low for 1 hour or until heated through. Serve with tortilla chips.

Yield: 5 cups.

Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Tangy Barbecue Wings

PREP: 1-1/2 HOURS COOK: 3 HOURS

Sherry Pitzer

Troy, Missouri

When I took these savory appetizers to work, they were gone before I even got a bite! Spicy ketchup, vinegar, molasses and honey blend together in a tangy sauce that makes the wings lip-smacking good.

25 whole chicken wings (about 5 pounds)

2-1/2 cups hot and spicy ketchup

2/3 cup white vinegar

1/2 cup plus 2 tablespoons honey

1/2 cup molasses

1 teaspoon salt

1 teaspoon Worcestershire sauce

1/2 teaspoon onion powder

1/2 teaspoon chili powder

1/2 to 1 teaspoon Liquid Smoke, optional

Cut chicken wings into three sections; discard wing tip sections. Place chicken wings in two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 375° for 30 minutes; drain. Turn wings; bake 20-25 minutes longer or until juices run clear.
Meanwhile, in a large saucepan, combine the ketchup, vinegar, honey, molasses, salt, Worcestershire sauce, onion powder and chili powder. Add Liquid Smoke if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes. Drain wings; place a third of them in a 5-qt. slow cooker. Top with about 1 cup sauce. Repeat layers twice.
Cover and cook on low for 3-4 hours. Stir before serving.

Yield: about 4 dozen.

Editor’s Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Spice Coffee

PREP: 10 MIN. COOK: 2 HOURS

Joanne Holt

Bowling Green, Ohio

Even those who usually don’t drink coffee will find this special blend with a hint of chocolate appealing.

8 cups brewed coffee

1/3 cup sugar

1/4 cup chocolate syrup

1/2 teaspoon anise extract

4 cinnamon sticks (3 inches)

1-1/2 teaspoons whole cloves

Additional cinnamon sticks, optional

In a 3-qt. slow cooker, combine the coffee, sugar, chocolate syrup and anise extract. Place cinnamon sticks and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to slow cooker. Cover and cook on low for 2-3 hours.
Discard spice bag. Ladle coffee into mugs; garnish each with a cinnamon stick if desired.

Yield: 8 cups.

Cranberry Sauerkraut Meatballs

PREP: 15 MIN. COOK: 4 HOURS

Lisa Castelli

Pleasant Prairie, Wisconsin

I tried these meatballs at a birthday party, and now I make them all the time.

1 can (14 ounces) whole-berry cranberry sauce

1 can (14 ounces) sauerkraut, rinsed and well drained

1 bottle (12 ounces) chili sauce

3/4 cup packed brown sugar

1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed

In a 4-qt. slow cooker, combine the cranberry sauce, sauerkraut, chili sauce and brown sugar. Stir in meatballs. Cover and cook on low for 4-5 hours or until heated through.

Yield: 5-1/2 dozen.

Fruit Salsa

PREP: 10 MIN. COOK: 2 HOURS

Florence Buchkowsky

Prince Albert, Saskatchewan

Serve this fruity salsa anywhere you’d use ordinary salsa. My son and I experimented with different ingredients to find the combination we liked best.

3 tablespoons cornstarch

4 teaspoons white vinegar

1 can (11 ounces) mandarin oranges, undrained

1 can (8-1/2 ounces) sliced peaches, undrained

3/4 cup pineapple tidbits

1 medium onion, chopped

1/2 each medium green, sweet red and yellow pepper, chopped

3 garlic cloves, minced

Tortilla chips

In a 3-qt. slow cooker, combine the cornstarch and vinegar until smooth. Stir in the fruit, onion, peppers and garlic. Cover and cook on high for 2 hours or until thickened and heated through, stirring occasionally. Serve with tortilla chips.

Yield: 4 cups.

Chili Cheese Dip

PREP: 20 MIN. COOK: 4-1/2 HOURS

Sandra Fick

Lincoln, Nebraska

After trying to create a Mexican soup, I ended up with this outstanding dip that eats like a meal. My husband and two young children love it! Now it’s popular for football games or family gatherings.

1 pound lean ground beef (90% lean)

1 cup chopped onion

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes in sauce

1 cup frozen corn

3/4 cup water

1 can (2-1/4 ounces) sliced ripe olives, drained

3 teaspoons chili powder

1/2 teaspoon dried oregano

1/2 teaspoon chipotle hot pepper sauce

1/4 teaspoon garlic powder

1/4 teaspoon ground cumin

1 package (16 ounces) reduced-fat process cheese (Velveeta), cubed

Corn chips

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker.
Stir in the beans, tomatoes, corn, water, olives, chili powder, oregano, pepper sauce, garlic powder and cumin. Cover and cook on low for 4-5 hours or until heated through; stir in cheese.
Cover and cook for 30 minutes or until cheese is melted. Serve with corn chips.

Yield: 8 cups.

Caramel Hot Chocolate

PREP: 10 MIN. COOK: 4-1/4 HOURS

Maureen Mitchell

Calgary, Alberta

Perfect on a chilly day, this hot chocolate is so luscious thanks to a caramel candy bar.

4 cups nonfat dry milk powder

3/4 cup baking cocoa

1/2 cup sugar

8 cups water

1 Caramello candy bar (2.7 ounces), chopped

Whipped cream and grated chocolate, optional

In a 3-qt. slow cooker, combine the milk powder, cocoa and sugar; gradually whisk in water. Cover and cook on low for 4 hours or until hot. Add candy bar; stir until melted. Garnish with whipped cream and grated chocolate if desired.

Yield: about 2 quarts.

Hot Holiday Cider

PREP: 10 MIN. COOK: 3 HOURS

Cindy Tobin

West Bend, Wisconsin

This warm, slightly tart cider is perfect for a holiday open house.

2 quarts apple cider or juice

1 quart cranberry juice

2 cups orange juice

1/2 cup sugar

3 cinnamon sticks (3 inches)

1 teaspoon whole allspice

1 teaspoon whole cloves

In a 5- or 6-qt. slow cooker, combine the cider, juices and sugar. Place the cinnamon sticks, allspice and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place in slow cooker. Cover and cook on low for 3-4 hours. Discard spice bag. Serve warm in mugs.

Yield: 14 servings (3-1/2 quarts).

Cranberry-Stuffed Apples

PREP: 10 MIN. COOK: 4 HOURS

Graciela Sandvigen

Rochester, New York

Cinnamon, nutmeg and walnuts add a homey autumn flavor to these eye-appealing stuffed apples.

5 medium apples

1/3 cup fresh or frozen cranberries, thawed and chopped

1/4 cup packed brown sugar

2 tablespoons chopped walnuts

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Whipped cream or vanilla ice cream, optional

Core apples, leaving bottoms intact. Peel top third of each apple; place in a 5-qt. slow cooker. Combine the cranberries, brown sugar, walnuts, cinnamon and nutmeg; spoon into apples. Cover and cook on low for 4-5 hours or until apples are tender. Serve with whipped cream or ice cream if desired.

Yield: 5 servings.

Ginger Tea Drink

PREP: 15 MIN. COOK: 2 HOURS

Alexandra Marcotty

Cleveland Heights, Ohio

Looking for something new and unique to serve to guests? Let this soothing green tea simmer while you concentrate on preparing other dishes for your gathering. Everyone is sure to ask for this heartwarming recipe.

4 cups boiling water

15 individual green tea bags

4 cups white grape juice

1 to 2 tablespoons honey

1 tablespoon minced fresh gingerroot

Crystallized ginger, optional

In a 3-qt. slow cooker, combine boiling water and tea bags. Cover and let stand for 10 minutes. Discard tea bags. Stir in the remaining ingredients. Cover and cook on low for 2-3 hours or until heated through.
Strain if desired before serving warm. Garnish with candied ginger if desired.

Yield: 2 quarts.

Sweet Kahlua Coffee

PREP: 10 MIN. COOK: 4 HOURS

Ruth Gruchow

Yorba Linda, California

I have this beverage brewing in my slow cooker at my annual Christmas open house.

2 quarts hot water

1/2 cup Kahlua

1/4 cup creme de cacao

3 tablespoons instant coffee granules

2 cups heavy whipping cream

1/4 cup sugar

1 teaspoon vanilla extract

2 tablespoons grated chocolate

In a 4-qt. slow cooker, combine first four ingredients. Cover and cook on low for 3-4 hours. In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Ladle coffee into mugs. Garnish with whipped cream and grated chocolate.

Yield: 9 servings (2-1/4 quarts).

Crunchy Candy Clusters

PREP: 15 MIN. COOK: 1 HOUR

Faye O’Bryan

Owensboro, Kentucky

Before I retired, I took these yummy peanut butter bites to work for special occasions.

2 pounds white candy coating, coarsely chopped

1-1/2 cups peanut butter

1/2 teaspoon almond extract, optional

4 cups Cap’n Crunch cereal

4 cups crisp rice cereal

4 cups miniature marshmallows

Place candy coating in a 5-qt. slow cooker. Cover and cook on high for 1 hour. Add peanut butter. Stir in extract if desired. In a large bowl, combine the cereals and marshmallows. Stir in the peanut butter mixture until well coated. Drop by tablespoonfuls onto waxed paper. Let stand until set. Store at room temperature.

Yield: 6-1/2 dozen.

Hot Wing Dip

PREP: 10 MIN. COOK: 1 HOUR

Coleen Corner

Grove City, Pennsylvania

Since I usually have all the ingredients on hand, this is a great go-to recipe when unexpected guests show up.

2 cups shredded cooked chicken

1 package (8 ounces) cream cheese, cubed

2 cups (8 ounces) shredded cheddar cheese

1 cup ranch salad dressing

1/2 cup Louisiana-style hot sauce

Tortilla chips and/or celery sticks

Minced fresh parsley, optional

In a 3-qt. slow cooker, combine the chicken, cream cheese, cheddar, salad dressing and hot sauce. Cover and cook on low for 1 hour or until cheese is melted. Serve with chips and/or celery. Sprinkle with parsley if desired.

Yield: 4-1/2 cups.

Hot beef dip. Use the basic wing dip recipe and modify it for a savory beef dip. Omit the chicken and chop 1 or 2 packages of thinly sliced dried beef, then substitute Monterey Jack cheese for the cheddar.